Ingredients:
1 cup butter
2 cups sugar
4 eggs
3 cups flour
2 tsp baking powder
1 Tbs grated orange rind
1 1/2 tsp vanilla
1/2 tsp salt
1/3 cup orange juice
2/3 cup milk

Preparation:

1. Cream butter and sugar together. Add eggs one at a time. Add flour, baking powder, flavoring, orange juice and milk and beat well.

 

2. Pour batter into greased bundt pan. Bake at 165 C (330 F) for 1 hour or until done.

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Preparation:

1. Combine grapes add water, allow them to simmer on range until grapes have become soft.
2. Strain through a piece of cheese-cloth, being careful to press only the juice through, not the pulp of the grapes.
3. Return the grape juice to the preserving kettle and add 3/4 of a pound of sugar. Allow the juice to just commence to boil, as cooking too long a time spoils the flavor of the juice.
4. Bottle at once, while juice is hot. Bottles must be sterilized and air-tight if you expect grape juice to keep. Cover corks with sealing wax.

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